Just because summer is over doesn’t mean grilling has to be. Actually, you don’t even need a grill to make these burgers. We made these on the stove top in a cast-iron skillet. These green chile cheeseburgers are made with juicy grass-fed ground beef, queso Oaxaca, and rajas (roasted chile strips).
In El Paso some restaurants offer an “Indian Burger” served on thick slices of fresh clay oven baked bread. Unfortunately, I do not have a recipe for Tigua bread, so we made these burgers on artisan rolls, which are readily available. This bread gave these burgers a fancy bistro feel and the smoky, spicy, green chile adds a taste of home to the burger.
Green Chile Cheeseburgers
- In a bowl, combine ground beef salt and pepper; form 4 patties.
- Heat oil in a cast-iron skillet over medium heat; cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with roasted chiles and 1 slice of cheese; cover with lid to melt cheese.
- Place burgers on buns and top with tomato and onions, if desired.
Huge thanks to Ty and Rachel for sharing some of their products with my family. Their products include 100% Grass-Fed and 100% Grass-Finished Beef, and Free-Range Pork.
I was not compensated for this post; I just wanted to share 5280beef.com with Muy Bueno fans. I look forward to learning more about their mission and hope to visit their ranch and see some free-roaming animals.